Creamy bean dip with crispy tapas topping
Serves: 4-6
Prep time: 30 minsTotal time: 
Recipe photograph by Kris Kirkham
Creamy bean dip with crispy tapas topping
Jarred beans make for an exceptionally creamy dip; the perfect base for a Spanish-inspired topping of smoky chorizo, crispy breadcrumbs and juicy prawns.
Serves: 4-6
Prep time: 30 minsTotal time: 
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Nutritional information (serving (1 of 4))
Calories
385Kcal
Fat
13gr
Saturates
3gr
Carbs
42gr
Sugars
2gr
Fibre
8gr
Protein
20gr
Salt
2.1gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1⁄2 x 570g jar white beans (we used Bold Bean Co.)
- 1⁄2 x 570g jar butter beans (we used Bold Bean Co.)
- juice of 1 lemon
- 2 garlic cloves
- 1⁄4 tsp smoked sea salt flakes
- 11⁄2 tbsp olive oil
- 1 ciabatta loaf, cut into chunky slices
- 75g chorizo*, cut into small dice
- 100g cooked peeled cold-water prawns
- 1 tbsp fino sherry
- chopped flat-leaf parsley
Step by step
- Drain the white and butter beans, reserving the liquid. Put the beans in a food processor or blender with the lemon juice, garlic, smoked salt, 1 tablespoon of the olive oil and a splash of the bean liquid. Blitz until smooth, adding more bean liquid if necessary to create a really smooth dip. Season with black pepper and transfer to a shallow serving dish.
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the ciabatta slices on a baking tray, reserving two of the slices. Drizzle with the remaining oil and toast in the oven for 6-8 minutes, or until golden.
- Cut the reserved ciabatta into chunky crumbs. Heat a frying pan over a medium heat and fry the chorizo for 4-5 minutes, until it releases its oils. Add the ciabatta crumbs and continue to fry until everything is crispy. In a separate small frying pan, bubble the prawns with the fino sherry, until there is no liquid left. Add the prawns to the chorizo crumbs and toss through the parsley.
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Top the dip with the crispy chorizo and prawns and serve with the toasted ciabatta for dunking.
*Check your chorizo is dairy-free, if required.
